Description
Chewy ramen noodles tossed in a garlicky chili oil sauce, with loads of green cabbage, scallions, and sesame. The perfect weeknight dinner for two (or one)!
Ingredients
Scale
Crispy Tofu
- 1 package (10 oz or 284 g) extra-firm tofu
- 1 tsp white pepper
- 1 tsp kosher salt
- 2 tsp arrowroot powder (optional)
- Avocado oil
Noodles & Greens
- 180 g ramen or udon noodles
- 1/4 head green cabbage, thinly sliced (100 g)
- 1 bunch (7-8) scallions, thinly sliced lengthwise (68 g)
Chili Oil Sauce
- 2-inch piece ginger, finely grated (15 g)
- 5 garlic cloves, finely grated (10 g)
- 4 tbsp (35 g) liquid aminos
- 2 tbsp (18 g) coconut aminos
- 2 tsp (12 g) rice vinegar
- 2 tsp (6 g) coconut sugar
- 2 tsp (12 g) chili oil/chili crisp
- 2 tsp (6 g) toasted sesame oil
- Sesame seeds for garnish
Instructions
- Bake the tofu. Preheat the oven to 450°F and line a sheet pan with parchment paper. Cube the tofu and add it to the pan, sprinkle over the pepper, salt, and arrowroot powder, and toss to coat. Drizzle over a generous amount of avocado oil (2-3 tbsp) and toss to coat the tofu again. Bake in the oven for 20-22 minutes until the tofu is golden-brown and crisp. Alternatively, you can air-fry the tofu.
- Boil the noodles. While the tofu bakes, boil the noodles according to package instructions. Then drain in a colander, rinsing with cold water to stop the cooking process, and set aside.
- Prep the greens, aromatics, and sauce. While the tofu bakes and the noodles boil, use this time to prep the greens, aromatics, and sauce (just add all the sauce ingredients to a cup/jar).
- Saute the greens. Using the same pot you used to boil the noodles, add the cabbage and scallions, along with a drizzle of avocado oil. Saute the greens on medium-high heat, stirring occasionally, until the scallions and cabbage have reduced in volume and start to brown a bit. Remove from the pan and set aside in a bowl.
- Make the sauce. Add the aromatics (ginger and garlic) to the pan along with a dash of extra oil, and saute for 2-3 minutes until fragrant. Then add in the sauce mixture and bring to a boil, stirring constantly. Reduce the heat to low.
- Add everything to the pan and toss together. Add the cabbage and scallions back to the pan, along with the noodles and tofu, toss together to coat. Adjust salt as needed.
- Serve. Serve the scallion chili oil noodles immediately with a generous sprinkle of sesame seeds on top.
Notes
If you want to make this single-serve, just half the recipe!